A friend made this recipe for a small gathering. I loved it because the crumb is full of holes like ciabatta, and it has a light sourdough flavor.
Beginners can make this wonderful bread. All you need is a room temp of at least 70 F for 12-18 hours.
I would start this bread late afternoon, and then bake it the next day for dinner.
There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions.
This bread is only really good for 12-24 hours after baking. After that make croutons, bread salad, etc.
The original recipe does not call for any butter or oil, even to grease the pan.
7-8 qt. cast iron or pyrex container with a lid
2 smooth cotton cloths - not terry cloth
- Add the ingredients to a large glass or plastic bowl, stir ingredients together.
- Cover and let rest 12-18 hours in a 70 F room or higher (maybe use the oven with a light on).
- Surface should be double in size, or more, due to long fermentation.
- Sprinkle on a bit more flour, fold over 4 times, cover, let rest 15 minutes.
- Sprinkle flour on a tea towel, place dough on it, cover with more flour, cover with the second towel.
- Heat your baking container ( I use a dutch oven with a lid) in a 450 F oven.
- Transfer the dough to the container, removing cotton cloths first.
- The dough does not have to be perfecty shaped. Shake the container to distribute the dough.
- Cover the dough with a lid, bake 30 minutes.
- Remove cover, bake another 15-30 minutes until browned.
- Remove and let cool before slicing.
|Amount Per Recipe||%DV|
|Recipe Size 8g|
|Calories from Fat 0||0%|
|Total Fat 0.05g||0%|
|Saturated Fat 0.01g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.38g||0%|
|Dietary Fiber 0.2g||1%|